I’m lucky, I live in a town that has mead taken care of.
Love your blog–can’t wait to see more!
I used to make a Indonesian goat stew/curry called Gulai Kambing, with Serreh/lemongrass, they go together great indeed
I am very jealous of your mead resource. YUMM.
I’ve got to say that I love your site. I may just have to have a feast for the premier as well.
I did not know horse meat was illegal to sell/buy in the U.S
“Unborn puppies”? – :eek: blorf!
Serve an awesome appetizer that everyone will go nuts over.
Serve an equally good first course.
Tell everyone you’re going into the kitchen to get the main course.
Don’t come back.
When they come looking for you, hand them a monkey wrench and a Whitesnake album and tell them that these things captivated your attention but you’re just putting the finishing touches on the main course.
When they go back into the dining room, sneak out the back and don’t come back. Ever.
Hey guys, has anybody joked that George takes a long time to write his books?
Snarky_Kong, I have a long answer to your question. I’m working on it, and should get around to posting it anytime now.
For a lemon cake recipe, may I suggest my wife’s world-famous and insanely good Lemon Ahead Cake?
1 sm. (3 oz.) package lemon Jello
1 cup water
4 eggs
3/4 cup vegetable oil
pinch of salt
1 box lemon cake mix (Duncan Hines)
2 cups confectioners sugar
1/2 cup lemon juice
Dissolve package of lemon Jello in cup of boiling water. Let cool. In large bowl, beat eggs lightly. Add oil to eggs and a little pinch of salt. Add cooled Jello. Add cake mix. Beat 2 mins. Pour into 13x9x2” greased pan. Bake 350 degrees for 30-45 mins. Pierce w/ fork every 2” while hot. Mix confectioners sugar with lemon juice and pour over cake while hot. Better if baked two days ahead, for the cake to become well-saturated (hence the name).
Do you refridgerate the cake or leave it on the counter?
How about charred hound?
Leave it on the counter. Room temp, and time and gravity, are your friends.
And to finish, this wafer-thin mint…!
We’ve got several new recipes, including bacon-wrapped trout, pork pies, updated Lemon Cakes, and the Old Bear’s mulled wine.
Breakfast at Winterfell, Mereneese Lamb, and beef-and-bacon pies (by special twitter request!) will be posted soon!
Another lemon cake recipe:
http://castlesandcooks.com/tag/game-of-thrones/
Brian
To celebrate the end of season 2 of Game of Thrones, I offer a delicious recipe : « The Game of Thrones Cake ». Have you already ate swords until now? That is a real experience, taste it !
To see the video, follow this link : Game of Thrones - Iron Throne Cake [How To] - YouTube
Ingredients
Chocolate fondant cake
7 oz (200 grams) NESTLE dark chocolate caramel Dessert
3/4 cup (150 grams) sugar
3/4 cup (150 grams) butter
3 tablespoons (50 grams) flour
4 eggs
Chocolate ganache
3,5 oz (100 grams) dark chocolate
1 cup heavy cream
1 tablespoon butter
1 tablespoon sugar
Caramel swords
20 carambars (toffee candies)
How to make it
Chocolate fondant cake
In a bowl, whisk butter with sugar. Then add eggs and flour and stir until a dough well blended. Now let’s melt the chocolate in a bain-marie
Break the dark chocolate caramel into small pieces and place in a saucepan. Melt using a double boiler, stirring frequently until the chocolate is smooth. Final step, mix the two preparations. Take a baking pan and place a baking sheet, then pour the batter. Bake at 300°F (150°C) about 15-20 minutes in the oven.
The chocolate caramel cake is ready!
Chocolate ganache
Heat butter, sugar and chocolate in a small saucepan over medium heat about 3 minutes. Add the cream and stir. The ganache is ready. Allow the ganache to cool slightly before pouring over a cake.
Caramel swords
To make swords from carambars, take a hob, place caramels and bake in oven at 300° F/350° F, they soften over time. Remove the hob from oven. Be careful not to get burned with hot caramel. Take a knife and with the blade, stretch the caramel to give a pointed shape. Then, remove a small piece at the base of the sword and roll like a sausage in your hands. Draw a line in the center to give the desired shape to the blade of the sword. Make the 19 others one.
Assembly of the Thrones
Take the cake, cut out in different parts (seat, armrests, backrest). Putting it all together and cover the throne of ganache to seal the parts. Feel free to be generous. Take swords, and start at the center of the cake and work outward.
Holy shit, that gives me the munchies!
May i draw your attention to real world medieval and renaissance foods? Stefan has compiled decades of the finest [modern] medieval chef’s research in his florelegium, and it is searchable.
Don’t forget the Hot Pie!
Not at all authentic cannon cuisine, but you could serve these for dessert!